Wild Fork Oven-Baked Tamarind Pork Ribs & Jamaican Jerk Chicken Wings with Mango Rum Dip
Serving 8
Prep Time: 35 minutes
Cook Time: 3 hours 10 minutes
Ingredients:
Pork Ribs
3.5 lbs Antibiotic Free Pork St. Louis Spare Ribs, Thawed
¼ Cup Canola Oil
½ Cup Smoked Pecan Wood Rub
To Taste Coarse Sea Salt
2 Cups BBQ Sauce
2/3 Cups Seedless Tamarind Paste, Sweetened
½ Cup Water
Chicken Wings
2.5 lbs Chicken Wing Sections, Thawed
1 Tbsp. Fresh Lime Juice
1 Tbsp. Granulated Garlic
2 Tbsp. Calypso Jerk Rub Seasoning
1 Tsp. Fresh Thyme Leaves
To Taste Coarse Salt
To Taste Ground Peppercorns
Mango Rum Dip
12 Oz. Mango Chutney
2 Fl. Oz. Rum
4 Fl. Oz. Chicken Broth or Water
For the Oven-Baked Pork Ribs with Tamarind BBQ Sauce
Pat pork racks dry with paper towels and rub oil all over the ribs. Mix Smoked Pecan Wood Rub with salt. Rub the spice mix all over the ribs. Place on a sheet pan lined with aluminum foil and cover tightly with additional foil. Refrigerate for 2 hours for better flavor.
Prepare the Tamarind BBQ Sauce. In a small saucepan, heat the water. Whisk in tamarind paste and mix until diluted. Mix in BBQ Sauce and keep warm. Preheat oven 325°F degrees. Bake ribs until tender, about 2 hours.
Increase temperature to 400°F. Uncover ribs, brush the BBQ sauce over the ribs and continue to cook for another 15 minutes* until nicely glazed and edges are browned. *USDA recommends cooking pork to a minimum internal temperature of 145°F.
In a medium bowl, season the ground beef with salt and pepper. Form into 4 – 4 oz. burgers.
Mix all ingredients of aioli and keep refrigerated.
Heat the olive oil in a medium sauté pan. Add the three pepper trio and garlic and cook until wilted.
Add salt, pepper, and cilantro. Stir and remove from heat. Cover and keep warm. Heat the brioche buns over the grill.
Preheat grill or pan over medium heat and cook burgers for 6-8 minutes on each side.
* On the last 2 minutes of cooking, place a slice of grilling cheese over burger and cook until melted.
Place on a platter and assemble burger by placing 1Tbsp. of aioli on the bottom of the bun, then place cooked burger with melted cheese and sofrito.
Top with bun. *USDA recommends cooking ground beef to a minimum internal temperature of 160°F.
